Butternut Squash Couscous

The word couscous refers to both the tiny semolina pearls themselves and to the dish of couscous topped with a hearty stew, just as other types of pasta are pasta whether dressed with a sauce or not. Here, butternut squash substitutes for the pumpkin more commonly found in North Africa.

directions

FOR ALMONDS: In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350 degree F oven for 5 to 10 minutes.

FOR SQUASH: In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.

FOR COUSCOUS: Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

Tip: WINE RECOMMENDATION:&#x0D;
For the best effect, look for a soft, fruity red wine to contrast with the spicy flavors of the couscous. The plummy flavor and supple texture of a rich California merlot will make a terrific match.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2923

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

3 reviews

comfort food

Really delicious. My husband loved it. I followed the recipe to the tee but also added 1 T brown sugar, 1 T fresh chopped ginger and substituted cilantro for the parsley. Next time I plan to add 1 zucchini as well for some green. Yum!

great dish!

The only thing I don't EVER do is use a red wine in a recipe that can take on it's color! Seriously, one time I did this decades ago with a very formal candle light dinner...my guests raved over my sauce! So I invited everyone back for leftovers the next day...well in the light of day everyone including me, went yuckie...purple sauce! It tasted the same but it looked horrible...

Turned out delicious

I modified the recipe a bit to suit my own tastes but all in all it turned out exceptionally well, if you want a bit more sweetness (I tend to favor the sweet/savory flavor that is associated with Moroccon cuisine) add a teaspoon-tblspn of brown sugar to taste